Buffalo Chicken Lasagna

Yield: 10 servings

Ingredients

• 12 pieces lasagna, uncooked
• Vegetable oil cooking spray
• 1 pound skinless, boneless chicken breasts, diced
• 4 cups low-sodium spaghetti sauce
• 1 1/2 cups water
• 2 to 3 tablespoons hot sauce
• 2 tablespoons vinegar
• 1 teaspoon garlic salt
• 1 (15 ounce) container part-skim ricotta cheese
• 1/2 cup egg substitute
• 3/4 cup crumbled blue cheese

Instructions

1. Spray a large skillet with cooking spray; place over medium-high heat until hot.
2. Add chicken; sauté 4 minutes. Drain well.
3. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
4. In a small bowl, combine ricotta cheese and egg substitute. Set aside.
5. Spray a 9 x 13 inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagna over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.
6. Heat oven to 350 degrees F.
7. Cover lasagne with foil and bake for 1 hour 10 minutes.
8. Uncover lasagna, sprinkle blue cheese on top and bake for an additional 5 minutes uncovered.
9. Cover and let stand 15 minutes before serving.

Attribution

Recipe and photo used with permission from: National Pasta Association